Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (360 g) short-grain Japanese rice + 2 1/4 cups (530 ml) water
- 2 tbsp neutral oil, divided
- 2 medium onions, thinly sliced
- 2 medium carrots, chunked
- 2 medium Yukon Gold potatoes, 1-inch chunks
- 2 garlic cloves, minced; 1 tsp grated ginger
- 4 cups (960 ml) low-sodium chicken stock or water
- 100 g Japanese curry roux (about 4 blocks)
- 1/2 sweet apple, grated (optional), 1 tsp soy sauce, 1 tsp honey, 1 tbsp butter (optional)
- 4 pork loin chops (1/2 inch thick) or 4 chicken cutlets
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1/2 cup (65 g) all-purpose flour; 2 large eggs; 2 cups (100 g) panko
- 2–3 cups (480–720 ml) neutral oil for frying (350°F/175°C)
- Cooked rice for serving, 1/4 cup (60 ml) tonkatsu sauce, sliced scallions, Japanese pickles
Do This
- 1. Rinse rice until water runs mostly clear; soak 20 minutes, then cook and keep warm.
- 2. Sauté onions in 1 tbsp oil 5–7 minutes; add garlic and ginger for 30 seconds.
- 3. Add carrots, potatoes, and stock; optional grated apple; simmer 12–15 minutes.
- 4. Off heat, stir in curry roux to dissolve; simmer 5–8 minutes. Finish with soy, honey, butter.
- 5. Pound pork or chicken to 1/3 inch; season. Dredge in flour, egg, then panko.
- 6. Fry at 350°F/175°C, 3–4 minutes per side (145°F pork or 165°F chicken). Drain on rack.
- 7. Slice katsu; plate rice, ladle curry, top with katsu. Drizzle tonkatsu sauce; garnish.
Why You’ll Love This Recipe
- Crispy-on-the-outside, juicy-on-the-inside cutlet paired with a silky, mellow curry.
- Weeknight-friendly thanks to Japanese curry roux blocks for reliable flavor and texture.
- Great for families: mild heat with optional kick so everyone is happy.
- Make-ahead friendly: the curry holds and reheats beautifully; fry cutlets just before serving.
Grocery List
- Produce: 2 onions, 2 carrots, 2 Yukon Gold potatoes, garlic, fresh ginger, 1 sweet apple (optional), 2 scallions, Japanese pickles (fukujinzuke or beni shoga, optional)
- Dairy: 2 large eggs, 1 tbsp unsalted butter (optional)
- Pantry: Short-grain Japanese rice, Japanese curry roux (100 g), low-sodium chicken stock or water, soy sauce, honey, tonkatsu sauce, panko breadcrumbs, all-purpose flour, neutral oil (canola/peanut/grapeseed), kosher salt, black pepper
Full Ingredients
Rice
- 2 cups (360 g) short-grain Japanese rice (Koshihikari or Calrose)
- 2 1/4 cups (530 ml) water
Mellow Japanese Curry Sauce
- 1 tbsp neutral oil
- 2 medium onions (about 500 g), thinly sliced
- 2 medium carrots (about 250 g), peeled and cut into 3/4-inch chunks
- 2 medium Yukon Gold potatoes (about 400 g), peeled and cut into 1-inch chunks
- 2 garlic cloves, minced
- 1 tsp finely grated fresh ginger
- 4 cups (960 ml) low-sodium chicken stock or water
- 100 g Japanese curry roux (about 4 blocks; medium or hot as preferred)
- 1/2 sweet apple, grated (optional, for gentle sweetness)
- 1 tsp soy sauce
- 1 tsp honey
- 1 tbsp unsalted butter (optional, for gloss)
- Kosher salt and black pepper, to taste
Katsu (Pork or Chicken)
- 4 boneless pork loin chops (4–6 oz/115–170 g each, about 1/2 inch thick) or 4 thin chicken cutlets (5–6 oz/140–170 g each)
- 1 tsp kosher salt, divided, plus more to finish
- 1/2 tsp black pepper
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 2 cups (100 g) panko breadcrumbs
- 2–3 cups (480–720 ml) neutral oil for frying (enough for 1/2 inch/1.3 cm depth)
For Serving
- Cooked rice (about 1 1/2 cups per serving)
- 1/4 cup (60 ml) tonkatsu sauce, for drizzling
- 2 scallions, thinly sliced, or chopped parsley
- Fukujinzuke or beni shoga (Japanese pickles), optional
Step-by-Step Instructions
Step 1: Rinse and Cook the Rice
Place the rice in a bowl and rinse under cold water, gently swirling, 3–4 times until the water runs mostly clear. Drain well. Add the rice and 2 1/4 cups (530 ml) water to a rice cooker (cook on the regular setting) or to a medium saucepan. If cooking on the stovetop, soak 20 minutes, then bring to a boil, cover, reduce heat to low, and simmer 12 minutes. Remove from heat and steam, covered, 10 minutes more. Fluff and keep warm.
Step 2: Prep Vegetables and Cutlets
Peel and cut the carrots into 3/4-inch chunks. Peel and cut the potatoes into 1-inch chunks; place in cold water to prevent browning. Thinly slice the onions. Mince the garlic and grate the ginger. For pork, lightly pound chops to an even 1/3-inch thickness; for chicken, halve breasts into cutlets if needed and lightly pound. Pat dry and season both sides of the meat with 1 tsp kosher salt (divided) and 1/2 tsp black pepper.
Step 3: Start the Curry Base
Heat 1 tbsp oil in a medium pot over medium heat. Add the onions and a pinch of salt; cook, stirring, 5–7 minutes until softened and lightly golden at the edges. Add the garlic and ginger; cook 30 seconds until fragrant.
Step 4: Simmer the Vegetables
Drain the potatoes. Add carrots, potatoes, and the stock (or water) to the pot. If using, grate in the apple. Bring to a boil, skim any foam, then reduce to a gentle simmer. Partially cover and cook 12–15 minutes, until the vegetables are just tender when pierced.
Step 5: Add Curry Roux and Season
Turn off the heat. Stir in the curry roux blocks until fully dissolved. Return to low heat and simmer, stirring often, 5–8 minutes until the sauce is glossy and coats a spoon. Stir in soy sauce, honey, and butter (if using). Taste and adjust salt and pepper. Keep the curry on very low heat while you fry the cutlets, stirring occasionally.
Step 6: Bread and Fry the Katsu
Set up three shallow dishes for breading: flour in the first; beaten eggs in the second; panko in the third. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into panko on both sides. Let the breaded cutlets rest 5 minutes to set the coating.
Heat 1/2 inch (1.3 cm) of neutral oil in a large skillet to 350°F (175°C). Fry cutlets 3–4 minutes per side, adjusting heat to keep the oil between 340–350°F (170–175°C), until deep golden. Internal temp: 145°F (63°C) for pork, 165°F (74°C) for chicken. Transfer to a wire rack to drain and sprinkle with a pinch of salt.
Step 7: Slice, Plate, and Serve
Slice the katsu into 3/4-inch strips. Spoon rice into warm bowls, ladle on a generous amount of curry, and lay the sliced katsu on top. Drizzle with tonkatsu sauce and finish with sliced scallions. Add pickles on the side and serve immediately.
Pro Tips
- Keep it crisp: Rest breaded cutlets 5–10 minutes before frying and drain on a wire rack, not paper towels.
- Watch the oil: A thermometer is your best friend. Too cool equals greasy; too hot burns the panko.
- Perfect rice: Rinsing and a brief soak give you fluffy, separate grains that hold up under the curry.
- Roux first, then simmer: Always dissolve roux off heat to avoid lumps, then gently simmer to thicken.
- Cut potatoes larger (1 inch) so they stay intact through simmering and reheating.
Variations
- Chicken Katsu Curry: Use chicken cutlets instead of pork; fry to 165°F (74°C).
- Vegetarian Katsu Curry: Swap in panko-crusted firm tofu or roasted kabocha slices; use vegetable stock and vegetarian curry roux.
- Spicy Upgrade: Use “hot” curry roux and finish with 1/2–1 tsp garam masala or a pinch of ichimi togarashi.
Storage & Make-Ahead
Curry sauce keeps 4 days in the refrigerator; reheat gently and thin with a splash of water if needed. For freezing up to 3 months, note that potatoes can turn mealy; either undercook them slightly or omit and add fresh-cooked potatoes when reheating. Rice keeps 2 days refrigerated; reheat with a sprinkle of water, covered. Katsu is best fresh; to re-crisp, warm on a rack in a 375°F (190°C) oven for 10–12 minutes. You can bread cutlets up to 24 hours ahead (refrigerated) or freeze breaded, uncooked cutlets for up to 2 months; fry from chilled (not frozen) for most even results.
Nutrition (per serving)
Approximate: 980 calories; 34 g fat; 115 g carbohydrates; 42 g protein; 5 g fiber; 1450 mg sodium. Values vary based on pork vs. chicken and exact amounts of sauce and oil absorbed.
